People on a gluten-free diet know how difficult it is to get tasty home-made bread. On the other hand, generally available gluten-free bread is very often of low quality. Food additives in the form of preservatives, hydrogenated fats, and, for example, industrial inulin are recognized as the norm in gluten-free bread. Gluten-free bread and rolls bought in small craft stores can be an alternative, but availability and price are a problem here. We can decide to make bread or rolls with yeast or sourdough. While sourdough seems to be a good choice, making bread using sourdough is a process that consumes a lot of time and perseverance, and often there is also no ‘hand to sourdough’ problem (Those who tried to know what I am talking about 🙂 :)))
On the other hand, we can bake bread with yeast, but sometimes they cause allergies or food intolerances. In response to the problems I encountered, I was able to create a recipe that will not only be easy to make, but also will not take much time.
Ingredients for my gluten-free rolls (6 rolls):
- 200 g of potato flour
- 150 g buckwheat flour
- 8 g of psyllium husk
- 9 g of salt with a high potassium content
- 35 g olive oil
- 1 and 1/3 teaspoon baking soda
- 3 tablespoons of wine vinegar
- 320 grams of almond milk or water
Pour all dry ingredients into the bowl and then add the wet ingredients. After waiting for about 15-20 minutes, form rolls, and put in the oven at 180 degrees Celcius. Then bake for about 20 minutes.
PS: Remember, plantain is a source of fiber and in some people excess can cause intestinal problems. The reason for this may be insufficient water intake (fiber binds water), so remember about proper hydration while eating rolls and do not overdo with the quantity (I know, it is not easy). :))